Orange blossom tarte tropézienne

Split the vanilla pod and scrape out the seeds. Heat the milk with the pod and seeds. Whisk 3 eggs with 100 g sugar, then 50 g flour. Remove the pod and gradually whisk in the hot milk. Return to the pan and boil for 3 minutes, stirring. Spread in a shallow dish, cover the surface and cool completely.

Wash and dry the lemon and finely grate its zest without the white pith. Dissolve the yeast in the lukewarm water. Using a dough hook, mix the reserved 250 g flour with 30 g sugar and the salt. Add the reserved 3 eggs and yeast mixture. Knead slowly for about 10 minutes until smooth and elastic. Knead in 125 g diced butter, then the zest. Cover and rise for about 60 minutes until doubled.

Knock back the dough by hand and chill for 15 minutes. Roll between sheets of baking paper to about 1.5 cm thick and form a 20 cm disc. Set on a lined tray and rise again for about 60 minutes until doubled. Heat the oven to 200 °C. Scatter the reserved 50 g sugar over the top, then add the remaining 50 g butter cut into small cubes. Bake for about 20 minutes and cool completely on a rack.

Whip the cold cream. Whisk the cold custard smooth, then gently fold in the whipped cream and orange blossom flavouring. Split the cold brioche horizontally. Pipe the filling onto the base, replace the top without pressing down and dust with icing sugar. Keep chilled until serving.